MACHINE INNOVATION


Making room for the way people shop S


omeone buying lunch at work may want a sandwich, a drink and something for later. A hotel guest


arriving late needs food when the kitchen has closed. These are familiar needs, and they are influencing how unattended retail equipment is designed. Smart stores give operators more ways to serve customers in different locations. Shelved cabinets make room for fresh food, larger packs and products that may be difficult to dispense through a traditional vending mechanism. Customers can choose several items in one visit, with technology tracking what they take and charging accordingly.


365 Retail Markets smart stores are one


such example. Compact smart cooler sizes bring computer vision shopping to locations where a full micro market may be impractical. Customers tap their payment card, open the door, and take their items. Automatic product recognition handles checkout, allowing them to get on with their day. Across the wider 365 Retail Markets and


Cantaloupe ranges, operators can choose from refrigerated, ambient and frozen formats, as well as cabinets that combine different temperature zones. Cantaloupe’s modular Smart Stores also allow operators to increase capacity by connecting additional cabinets to a single payment terminal.


Together, these options help operators


match equipment to the available space and the products customers want. OCS providers can add food and


refreshments to an existing coffee service by placing a smart store alongside it. A smaller workplace might need a single cooler; a busier site may justify a broader selection. This gives providers an opportunity to revisit established customer relationships and discuss what else the site needs. For the person using the machine,


the benefits are straightforward: more choice, convenient payment, and access to products when they need them. Operators gain more choice in how they merchandise and serve locations with limited space or controlled access. A wider range also creates opportunities to sell meals and premium products. That flexibility matters for the wider industry. Serving a hotel lobby, a residential building or a small workplace calls for different equipment and product choices. With a broader choice of formats, operators can consider accounts that previously offered limited scope for an unattended retail service.


Brewing sustainability: how retrofit innovation is transforming coffee service


The vending and OCS industry is undergoing a significant transformation as sustainability becomes an increasingly important factor in purchasing decisions. Craig Tucker, product manager – coffee, Crane Convenience explains… Today’s consumers and operators


expect solutions that reduce waste, extend equipment life cycles, and support long-term environmental goals. As a result, innovation is no longer defined


20 | vendinginternational-online.com


solely by beverage quality or technology enhancements. It is increasingly measured by how effectively new solutions balance performance, profitability, and sustainability. One of the most impactful trends shaping the market is the move toward equipment modernisation rather than full machine replacement. Operators are looking for ways to introduce premium coffee experiences, modern user interfaces,


and connected technologies without removing and replacing perfectly functional equipment. This shift supports circular economy principles by extending the useful life of existing assets while reducing the environmental impact associated with manufacturing, transporting, and disposing of entire machines. Crane Convenience’s latest coffee


portfolio was designed with this challenge in mind. Alongside the launch of the new COTI 2 Tower, COTI 2, and CALI 2 coffee solutions, Crane has introduced an innovative COTI 2 Retrofit Door, providing operators with a practical and sustainable pathway to modernisation.


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